Butterscotch Meringue Bars

8 Aug

You might have a baking addiction if:

A. You bake more than 3 different things in a day (check)
B. You can’t look at a recipe without immediately trying it (check)
C. You start baking projects at 10:15 on Sunday night (check)

Me in a nutshell.

These Butterscotch Meringue Bars looked so good that I had to immediately try them, despite the fact that it was 10 pm on a Sunday night and I have to babysit three little munchkins tomorrow. I’ll bring them treats and everyone will be happy, right?

I used the recipe from Tasty Kitchen (see above link) but altered it so that it was gluten free. I’m not sure why the butterscotch- to me it didn’t taste like butterscotch. However, the chocolate chips, dough, and the crunch of the meringue was crazy delicious. I may or may not have eaten an entire days worth of calories in 5 minutes. Totally worth it. Also, my apologies for the unfortunate picture. Had to use the i-phone camera because my battery charger is MIA.

Whatcha need:
Preheat oven to 350

Prepare a 13×9 inch pan by putting aluminum foil so that it hangs over the sides. Spray the bad boy so the bars don’t stick.

3/4 c white rice flour
3/4 c brown rice flour
1/2 c sweet rice flour
1 tspn baking powder
1/2 tspn baking soda
1/2 tspn salt
1/2 tspn xanthan gum
2 sticks butter, softened
2 cups brown sugar, you’ll reserve 1 cup for the meringue
1/2 c sugar
2 eggs, separated
1 tspn vanilla
1 TBS water
2 C semi sweet chocolate chips

Whisk together your dry ingredients (flours, baking powder, baking soda, salt, xanthan gum) and set aside.

Beat together your butter and 1 cup of your brown sugar and your regular sugar. Add in your egg yolks, water, and vanilla. Beat well. (This is always the point where I dip my finger in. Raw eggs? Meh. Apparently I can’t resist.) Add your flour mixture and make sure it is well combined. As evenly as possible, spread the batter/dough into the bottom of your pan. Try not to eat all of the batter, yo.

Sprinkle the chocolate chips on top and press them down softly.

With your clean mixer (I used my kitchen aid for this), whip the egg whites on high until stiff peaks are formed. Lower your mixer to medium speed and add in the remaining 1 cup of brown sugar. Beat for another 2 minutes or so until it looks shiny and smooth.

Spread the meringue on top of the chocolate chips. Don’t freak out if you happen to have some rogue chocolate chips. It’ll be okay.

Pop these beauties into the oven for 30-35 minutes until the meringue is golden brown. Um, I peaked with 15 minutes to go and squealed because they look so delicious.  (Another symptom of a baking addiction?)

Let these cool in the pan on a rack completely before removing them from the pan and the foil. Cut into squares, eat them with your hands, whatever floats your boat….



2 Responses to “Butterscotch Meringue Bars”

  1. Sabrina August 27, 2011 at 4:11 pm #

    Started following your blog after reading the article in the paper on you…have tried both the microwave pumpkin cake (SO simple, so comforting!) and then just tried these bars this week…Oh.My.Goodness! They were so very good! I was “lazy” and did not line the pan and just cut/served them from the pan after they cooled – still, PERFECT! Looking forward to trying more of the recipes you’ve posted! 🙂

    • GoodBye Gluten August 27, 2011 at 5:42 pm #


      Thanks for stopping by!

      Isn’t the microwave pumpkin cake perfect for satisfying an immediate need for cake? Apparently there is a version with chocolate that I’m going to try!

      I’m glad you liked the meringue bars! The meringue was a fun surprise to bite into 🙂

      Let me know how other recipes go that you try!

      Have a great weekend!

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